I haven't been cooking vegan deliciousness very much lately. I was super busy with the end of the year. Between working a lot of overtime, traveling, visiting with family, and making non-vegan food, I didn't have much of a chance to cook out of my new book, Appetite for Reduction.
I was also struggling with some motivation...the last few things I made from the book turned out horribly. That all changed this weekend. I had a weekend at home, with limited responsibilities. So, I got down to some good old fashioned vegan cooking!
First on the menu was a soup for Sunday supper. I decided to make Tortilla Soup, complete with crushed tortilla chips.
You start off with onions, jalapenos, and green bell pepper. The recipe called for a poblano pepper, which I adore but forgot to purchase (and I forgot pinto beans too!). Luckily my freezer was there to save the day with some frozen green bell pepper. I wonder if I grew this pepper in my garden this summer? Hard to tell.
Enough stalling! The soup is ready. Yum. More baked tortilla chips crumbled on top.
Changes from original recipe:
-I didn't have pinto beans on hand (I don't really care for them that much), and forgot to buy them at the store, so I used Dark Red Kidney Beans instead
-I used dried cilantro instead of fresh because I'm a cheap-o
-I used green bell pepper instead of poblano pepper.